Influence of cephalosporins on the coagulation time of yogurt made from ewes' milk

International Journal of Dairy Technology

Volumn 61, Issue 4, 2008, Pages 372-378

  Berruga, Maria Isabel ^a   Novés, Beatriz ^b   Molina, Maria Pilar ^c   Román, Mario ^d   Molina, Ana ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Instituto Tecnico Agronomico Provincial   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^d Qualiam   (Spain)

Author keywords

Antibiotic residues; Cephalosporins; Ewes' milk; Yogurt

Indexed keywords

EID: 54049145491     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00421.x     Document Type: Article

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